Blueberry Cake Recipe with Crumble Topping Oma Mutti’s Recipe
German Blue Berry Cake Recipe!
The Blueberry cake recipe is very special to me. My mother used to make it all the time, but I lost the recipe. I experimented a few times and with the third try I figured it out. Exactly like my mother used to make it. It was a challenge, but worth the effort. Blueberry cake with crumble topping is called Heidelbeerkuchen mit Streusel in Germany.
Ingredients for shortcrust pastry of blueberry cake recipe:
- 200 g (7 oz) of all-purpose flour
- 1 ½ teaspoons of Dr. Oetker baking powder (OR) baking powder
- 75 g (2.6 oz) of sugar
- 1 package of Dr. Oetker Vanilla Sugar (OR) 3-4 drops of vanilla extract
- 1 egg
- 100 g (3.5 oz) of soft cold butter
- Pinch of salt
Ingredients for filling of blueberry cake recipe:
- 1000 g (2.2 pounds) of blueberries
- 75g -100 g (2.64 oz - 3.52 oz) of sugar
- 2 tablespoons of sieved lemon juice
- 50 g (1.76 oz) of pudding powder vanilla
Ingredients for crumble of blueberry cake recipe:
- 100 g (3.5 oz) of all-purpose flour
- 75 g (2.6 oz) of sugar
- 1 Package of Dr. Oetker vanilla sugar (OR) 3-4 drops of vanilla extract
- 75 g (2.6 oz) of soft cold butter
Preparation of shortcrust pastry:
Using a Flour sifter mix the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix well. Make a hole in the center of the flour mixture and add the egg. Cut the butter in small pieces and spread on top. With your hands, knead all the ingredients together until they are a smooth dough. The dough is ready when it’s no longer sticky.
Using baking/parchment paper cut a circle about 2 inches larger in diameter than your spring-form (11 inches). Cover the spring-form on the bottom and sides with the paper and fold it every few inches on the sides of the baking pan. (SEE BELOW.) Use a bit more than the half of the dough and spread it on the bottom of the pan by hand. Divide the rest of the dough for the outer crust. Form two rolls and place them around the inside of the pan. Using your fingers, press the rolls against the sides of the spring-form pan (about 2 inches high) and connect it to the bottom part (crust) of the dough; making sure all the dough is sealed on the edges. Use a fork to make holes in the dough. Put it aside.
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Preparation of filling:
Wash the blueberries in a colander under running water. Place in a saucepan and add sugar and lemon juice. Bring it slowly to a boil while continuously stirring with a spoon from the sides to the center Let it cook for about 3 minutes no longer than 5 minutes. Dissolve pudding powder with 5 tablespoons of cold water and add to the berries. The color of the berries will turn milky. Stir with your spoon until the color becomes red. Pour the berry mixture in a bowl and stir until it has cooled down. Then pour it into your baking pan with the pastry. Make sure that you pour the filling evenly so that it fills to the edges of the pastry.
Click on pictures to enlarge.
Preparation of crumbles:
Add flour, sugar, vanilla sugar and butter in a bowl and knead them with the dough hooks of your handheld mixer. When combined rub it between your hands—crumbs should fall back into the bowl. Also, make sure that all the butter is worked into the crumbs. If your crumbs are too dry, use some more butter. If the crumbs are too moist, add some more flour. Spread the crumbs evenly on top of your cake.
Click on pictures to enlarge.
Preheat your oven to 182°C (360°F) and place your cake on the middle rack. Bake for about 40-45 minutes. I always move a cake with a crumble topping for the last five minutes one rack up to brown the crumbles a little more. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the final plate, or just leave it on the bottom of your baking pan. Serve with whipped cream.
